Chicken and Dumplins

Ingredients:

4 leg quarters

2 cups flour

1/4 cup crisco

1 box chicken stock

Add milk to thin the dough.

Instructions:

Boil Chicken until done.

Remove chicken from the broth. Strip from bones and skin.

After chicken is done - return stripped chicken to the pot of broth and add the box of chicken stock.

Add salt and pepper to taste.

Return liquid to a boil.

Mix flour and crisco together - by hand.

Add milk to thin the dough - thinner than biscuits, but not soup. (thicker than pancakes - needs to be lumpy)

After the broth is boiling, drop the dough into the broth in bits and pieces. Drop the dough in different areas of the pot. Use a kitchen spoon to drop the dough into the pan. This is a gradual process.

Stir after dumplings have cooked for about 5 minutes.

Cook for another 10 to 15 minutes, stirring frequently.

Turn it off and let it cool.

Serve to the happy husband!!!